Ingredients Meat & Poultry Chicken Ground Chicken Recipes Chicken and Lentil Burger 4.0 (35) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Although they have a humble reputation, lentils are packed with protein and fiber. Serve them in burger form and they'll go fast. Ingredients 3 teaspoons extra-virgin olive oil 1 medium onion, diced small ¾ teaspoon ground cumin (optional) ¾ pound ground chicken breast 1 can (15 ounces) lentils, rinsed and drained, or 2 cups cooked lentils 3 tablespoons fresh breadcrumbs 1 large egg, lightly beaten 1 tablespoon chopped fresh cilantro (optional) ½ teaspoon coarse salt ¼ teaspoon ground pepper 4 English muffins, split and toasted Toppings (optional), such as lettuce, tomato, and ketchup Directions In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties. In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings. Cook's Notes Other Kid-Friendly Ways to Enjoy LentilsPuree with chickpeas for a sandwich spread.Layer in a cheese quesadilla.Stir into cooked rice along with sauteed bell pepper and onion.Toss with fusilli, feta cheese, and grape tomatoes.Saute with crumbled sausage and diced potatoes. Rate it Print